Grandma Rose’s Lasagna

“My Grandma Rose always made her sauce for lasagna from scratch,” recalls Rosemary Corsiglia. “But I save time by using one of the new gourmet spaghetti sauces, then adding sausage, onion, and some garlic for flavor.”

Ricotta Filling

Casserole

9 no-boil lasagna noodles

2 cups shredded part-skim mozzarella or provolone cheese (8 ounces)

How to make it 1 hour, 25 minutes

1

Preheat the oven to 350°F. To prepare the meat sauce, in a large saucepan, cook the sausage, onion, and garlic over moderately high heat until sausage is browned. Remove from saucepan and drain well. Wipe out the saucepan. Return the meat mixture to saucepan. Stir in spaghetti sauce. Bring to a boil. Lower heat and simmer, covered, for 5 minutes, stirring occasionally.

2

Meanwhile, to prepare the ricotta filling, in a medium-size mixing bowl, stir together the ricotta cheese, Parmesan cheese, parsley, and egg white.

3

To prepare the casserole, spread 2 cups of the meat sauce over bottom of a lightly greased 13″ x 9″ x 2″ baking dish. Place 3 dry noodles, side by side, on top of sauce (do not overlap). Spread with half of the ricotta filling. Spoon 11⁄2 cups of the meat sauce over (tip, above right). Sprinkle with one-third of the mozzarella cheese. Repeat layers of noodles, ricotta filling, meat sauce, and mozzarella. Then, top with the remaining noodles, meat sauce, and mozzarella.